German Almond Coffee Cake Recipes

Steps:

• 1.Preheat the oven to 350°F.
• 2.Spray a 9-inch spring form pan with nonstick cooking spray.
• 3.Combine the flour and ¾ cup sugar in a bowl.
• 4.Cut in the butter until the mixture resembles coarse crumbs.
• 5.Reserve 1 cup of the mixture and set it aside. To the remaining crumb mixture add the baking powder, salt, sour cream, 1 egg, and almond extract. Blend well.
• 6.Spread the batter in pan. In a separate mixing bowl combine cream cheese, cottage cheese and ¼ cup sugar and beat with the paddle attachment of the mixer.
• 7.Add the remaining egg and beat an additional minute until blended well.
• 8.Pour the cheese mixture over the batter in the pan.
• 9.Combine the reserved crumb mixture with almonds. Sprinkle over the cheese mixture in the pan.
• 10.Bake at 350°F for 45-50 minutes or until cheese mixture is set and cake is firm and slightly pulling away from the sides of the pan. Cool before removing the sides of the pan and serving.

Steps:

• For cake, dissolve yeast and 1 tablespoon sugar in water. Let stand 5 minutes. In a large bowl, combine shortening, sugar and egg. Gradually mix in 2 cups flour, milk and yeast mixture. Add enough remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half and press each half into a greased 11x7-in. baking pan. Cover and let rise until doubled, about 1 hour. Combine all topping ingredients except peaches. Sprinkle over dough. Top with peach slices. Bake at 375° for 25-30 minutes or until golden brown.

Steps:

• Heat oven to 350°F. Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large bowl, beat butter, granulated sugar and almond paste with electric mixer on medium speed until light and fluffy. Beat in almond extract and eggs until well blended. On low speed, beat in flour, baking powder and salt just until blended. Spread batter in pan; sprinkle with almonds.
• Bake 45 minutes or until tooth-pick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Use foil to lift cake out of pan; cut into squares. Sprinkle with powdered sugar. Garnish with berries.

Steps:

• For the dough: Place the butter, sugar, and salt in a large mixing bowl. Bring the milk to a simmer on the stove or in the microwave and pour over the ingredients in the bowl. Stir briefly and allow to cool to lukewarm.
• When the mixture has cooled, stir in the yeast, egg, and vanilla. Add the flour and mix until a soft dough forms. Knead the dough for 6 minutes in a mixer or 8 minutes by hand. Cover and let rise until doubled, about 45 minutes to 1 hour.
• For the filling: In a medium bowl, whisk together the egg white, sugar, and salt. Stir in the toasted almond flour and all-purpose flour.
• Add the melted butter, almond extract, and 2 teaspoons of milk. The filling should be quite thick but spreadable, about the consistency of peanut butter. Add a little more milk if needed to achieve the desired consistency.
• To assemble: Roll out the dough on a greased surface to a rectangle 24"wide and 10" tall. Spread the filling over the dough in a thin layer, leaving 1" of both long edges uncovered. Roll up the dough from one long edge to the other, pinching it together to seal it.
• Transfer the dough to a piece of parchment, seam side down, and form into a circle, tucking one end inside the other. Pinch this seam together also. You should have a circle in the center roughly 4" in diameter.
• Slice the dough from the outside edge three-quarters of the way through, leaving the center intact. Repeat in 1½" increments all the way around the dough (spin the piece of parchment with the dough on it to make this easier).
• Turn the slices on their sides, pulling every other one to the inside of the circle. Cover with greased plastic and let rise once more until puffy, about 45 minutes.
• Preheat the oven to 350°F.
• When the dough has risen, brush it all over with the egg wash and bake for 24 to 26 minutes, until golden brown and the center reads 190°F when measured with a digital thermometer. Do not over bake the cake or it will dry out. Remove from the oven and let cool on a rack.
• For the glaze: Combine all the ingredients except for the almond slices. Drizzle over the slightly warm coffeecake. Sprinkle with toasted almonds, if desired.

Steps:

• First Step.
• Mix this and let set for 10 minutes.
• Then add second step to this.
• Knead and let this raise.
• Third Step.
• Divide dough into your greased pans and let raise again.
• Fourth Step.
• Melt more butter, spread over tops of raised cakes and sprinkle with cinnamon/sugar mixture before butter runs down.
• Bake at 350 degrees for 15 minutes or until done.
• Fifth Step.
• Make sauce for baked cakes.
• Boil until about as thick as cream. Spread hot sauce over hot baked cakes and sprinkle with more cinnamon/sugar on top.

Steps:

• In a small bowl, dissolve yeast and 1 teaspoon sugar in water; let stand for 5 minutes and set aside. In a large bowl, combine the flour, salt and remaining sugar; cut in butter until mixture resembles coarse crumbs. Add egg and cream to yeast mixture. Add to flour mixture; stir to form a stiff dough. Divide in half; cover and refrigerate for 3 hours. , In a small bowl, beat the almond paste, brown sugar and butter until smooth. On a lightly floured surface, roll each portion of dough into a 15x6-in. rectangle. Spread filling down center third of dough to within 1/2 in of edges. Beat egg and water; brush over edges of dough. , Fold sides over filling; seal seam and edges. Place seam side down on greased baking sheets. Cut five to six small slits in top. Cover and let rise in a warm place for 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Cool completely. , For glaze, combine confectioners' sugar, extract and enough milk to achieve desired consistency; drizzle over coffee cakes. Sprinkle with almonds.

Steps:

• Cream together the butter and the sugar until smooth.
• Add eggs,one at a time,blending well after each addition.
• Mix together the flour, baking powder,and cinnamon in a separate bowl.
• Add flour mixture to the butter mixture in small batches, just enough to moisten all of the dry ingredients (do this with a whisk or wooden spoon, not with an electric mixer).
• Add the lemon juice.
• Grease a jelly roll pan (or large rimmed cookie sheet) and press batter into the pan, spreading evenly over entire surface.
• Sprinkle the plums over the batter.
• Bake in a preheated 175 C oven for 50 minutes or until tests done.
• Sprinkle with toasted almonds slices and dust heavily with powdered sugar.
• Cool and cut into squares to serve.

Steps:

• Preheat oven to 350*. Grease and flour 2 8" or 9" round cake pans.
• In a medium saucepan heat sugar, butter and milk to boiling and boil for 1 minute. Stir in almonds and extract. Set aside to cool while preparing the cake.
• In a large bowl beat cottage cheese, milk, flavor, and eggs. Add the cake mix and beat 1 min.
• Spread in prepared pans and spoon topping evenly over batter.
• Bake 35 to 40 minutes.